Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette
June 17, 2012
If you're taking this to go, add the nuts just before serving to keep them crunchy.
- Makes: Serves 6.
1Bring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.
2Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine.